Aramis
Alpha acid
5.5–8.5%
Beta acid
3–5.5%
Total oil
1.2–1.6 mL
France
HBC 586
Alpha acid
18–22%
Beta acid
11–14%
Total oil
2.5–4.5 mL
United States
Key differences
When to pick Aramis
- Aroma-focused - ideal for dry hopping
When to pick HBC 586
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
HerbalSpicyCitrus
Only in Aramis
GreenGrassyBlack currantFloral
Only in HBC 586
MangoLycheeGuava
Property
| Property | Aramis | HBC 586 |
|---|---|---|
| Alpha acid | 5.5–8.5% | 18–22% |
| Beta acid | 3–5.5% | 11–14% |
| Co-humulone | 20–42% | 35–40% |
| Total oil | 1.2–1.6 mL | 2.5–4.5 mL |
| Myrcene | 38–41% | 55–65% |
| Humulene | 19–22% | 8–12% |
| Caryophyllene | 2–8% | 8–10% |
| Farnesene | 2–4% | 0–1% |
| Origin | France | United States |
| Purpose | Aroma | Dual purpose |
Challenger